by cucinettaNYC
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my 5 recipes »
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cucinettaNYC's Notes:
Expand1 pound spaghetti Ask a question about this ingredient
1 pound assorted heirloom tomatoes (brandywine, Cherokee purple, green zebra and sweet orange), cut into chunks Ask a question about this ingredient
1 burrata (cheese) - if burrata is unavailable, you can substitute with fresh mozzarella Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
2 gloves of garlic, minced - use a microplane Ask a question about this ingredient
1 teaspoon dried chile flakes (pepperoncini) Ask a question about this ingredient
1 handful torn basil leaves Ask a question about this ingredient
Place large pasta or stock pot of water on high heat and let boil, at which point add a healthy handful of salt (you want the water to almost taste like the sea) and put in the spaghetti. NOTE: never add olive oil to water and never put a lid on pot after you have put in the pasta.
Ask a question about this stepNext add olive oil to saute pan and place on medium heat.
Ask a question about this stepWhen pan is hot enough, add garlic and pepperoncini and cook until garlic nearly dissolves (but does not burn) and the hot pepper flakes flavor the oil, approximately 1 minute.
Ask a question about this stepPasta should be done (al dente) in approximately 8 minutes. Drain and put in serving bowl.
Ask a question about this stepCoat pasta with warm garlic-chile flavored oil, toss in heirloom tomatoes.
Ask a question about this stepUsing your hands, tear the burrata into bite size pieces and sprinkle on pasta and tomatoes.
Ask a question about this stepMix all ingredients. The heat from the pasta will "melt" the burrata.
Ask a question about this stepTop with handful of freshly torn basil leaves. Season with salt and pepper and serve. Note: you may want to add a little more olive oil at the end to finish the dish and make it glisten.
Ask a question about this stepA wonderful combination - and tonight is pasta night - must give this a try.
Let me know how it goes!
Great combination of flavors and sounds easy to prepare.
Will give it a try as soon as I get my hands on that burrata cheese.
I just bought some burrata at Whole Foods and it was very good.
We never tire of any kind of tomato but ripened heirloom tomatoes are a real treat. This recipe sounds delicious and so easy to prepare. It's dinner for tonight! Thx! :)
Thank you, let me know what you think.
This dish takes advantage of fresh, plentiful summer ingredients and allows you to get dinner on the table quickly, without breaking a sweat. Who wants to slave over a hot stove on a hot summer day? Quick dinner, minimal cleanup, and back outside into the pool = perfect summer evening.
Even better, the combination of all these flavors will make everyone think you spent hours in the kitchen : )
So glad to hear that! Let me know what you think
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
I love the idea of no-cook. Heirlooms are so delicate to me that I think letting the heat from the pasta warm them is enough. I'm trying this recipe tonight. Thanks